Mediterranean Chorizo and Bean Stew
Celery, fennel, peppers, white beans and chorizo in a rich herby and garlicy tomato sauce.
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Servings:
Ingredients
- 200 g chorizo or local sausage of your choice, sliced into 3-4 cm pieces
- 500 g weight of soaked cannnelli (large white kidney) beans Ideally, soak overnight in a pinch of baking soda. Rinse thourally
- 2 sticks celery including leaves, roughly chopped
- 1 large onion, roughly chopped
- 1 large fennel, halved and sliced
- 1 large red pepper (approx 100g), deseeded and sliced
- 3 cloves garlic, finely sliced
- 1 tbsp tomato paste
- 130 ml tomato passata or chopped plum tomatos
- 120-150 ml stock of your choice (heated), I used chicken or use a stock cube dissolved in 150 ml hot water
- 2 sprigs fresh thyme
- 3 whole cloves
- small bunch parsely
- 2 fresh bay leaves
- pinch saffron
- olive oil
- salt and pepper
Instructions
- In a large heavy-based casserole or cast iron frying pan (with a lid), saute the onions, celery, fennel and red pepper in a little olive oil for 3-4 minutes, add the sausage and when browned, add the white beans. Coat the beans in the oil in the pan and add the remaining herbs (thyme, garlic, bay, cloves and a good grinding of black pepper).
- Keep stirring, so it does not stick. Add tomato paste plus the saffron dissolved in a couple of tablespoons of the warm stock; bubble it up and add the rest of the tomato sauce. Bring back to the boil and then add enough stock to cover beans and sausage. Don't worry if you don't use all the stock as you may need to add more later. Reduce to a simmer and put in a low oven at 140 for 1½ - 2 hours.
- Check on your stew regularly to make sure it is not sticking - add more stock if necessary. I left this stew in for 2 hours, and it was perfect. Don' try and cook it at a higher temperature; it needs to cook slowly to absorb all the flavour. Check the seasoning for salt and adjust accordingly.
- Serve with a lemony green salad and thick crusty bread.
